甘、辛，微温，以酒浸，去心，锉焙若急用以滚水浸软去心，覆盆为使，恶雷丸、
丹参，朝生。
巴戟天本有心，干缩时偶自落，或抽去，故中心或空。非自有小孔也，以肉浓者为胜，
方家
气味
味与药
煮之乃以杂巴戟，莫能辨也，但击破视之，
而理小暗者真也，真巴戟嫩时亦白，干时亦
余往年植视之，乃知紫者都非真色。
苦，温。以甘草汤浸一宿去骨，焙干用，畏珍珠、藜芦、蜚蠊、齐蛤，得茯苓、冬葵
龙骨良。
苗名小草，细茎如线，叶似黄杨，本草云∶似麻黄者失之，详审处处多有之，人莫之能
识，
甘、辛，温，山药、紫芝为使，得酒良。
淫羊藿，今之碇草也，山谷多有之，自清来货者，皆陈久之物，殊乏气味，不堪用。
五六月
甘、辛，微温，有小毒。以清水洗，竹刀刮去皮，米泔浸去赤汁，酒拌蒸之，曝干用
犯铁器、牛乳，斑人鬓发。
咸、苦，选黑润者，用蒲草重重相隔蒸晒勿犯铜器，犯之损人喉丧人目，恶黄 、干
大枣、山茱萸、反藜芦。
甘、酸、苦，寒，宜生用，见火无功，恶麦门冬，伏丹砂、雄黄、硫黄，此草名歪。列
木高也。
甘苦、咸，寒，嫩而紫色染手者佳，去根取茸用。
苦，温，得酒良，花子茎叶同。
(Bajitian) Sweet, pungent, slightly warm. Soak in wine, remove the core, chop and bake. If urgent use is required, soak in boiling water until soft, then remove the core. Use Fupenzi (Rubus chingii fruit) as an assistant herb. Averse to Leiwan (Alisma orientalis rhizome) and Danshen (Salvia miltiorrhiza root). Grows in the morning.
Bajitian naturally possesses a core; during drying and shrinking, it may fall out accidentally or be extracted, leaving the center hollow. This is not due to natural small pores. Those with thick flesh are superior.
[Odor and Flavor]
[Flavor and Medicinal Properties]
When boiled, if mixed with Bajitian, it cannot be distinguished. Simply strike it open to inspect; those with fine texture and dull color are authentic. Authentic Bajitian is white when tender and remains white when dried. In previous years, I planted and observed it, realizing that purple ones are not authentic colors.
(Baitouweng) Bitter, warm. Soak in Licorice decoction overnight, remove the woody core, bake dry for use. Averse to Zhenzhu (Pearl), Lulu (Veratrum nigrum), Feilian (Blatta orientalis), Qiha (likely a typo for a specific insect/mineral, contextually obscure). Beneficial when combined with Fuling (Poria cocos), Dongkui (Malva verticillata), and Longgu (Fossilized mammal bone).
The seedling is named Xiaocao (Little Grass), with thin stems like thread, leaves resembling Huiyang (Buxus sinica). The Materia Medica states that those resembling Mahuang (Ephedra) are incorrect; upon careful examination, they are common everywhere, yet people fail to recognize them.
(Shanyao) Sweet, pungent, warm. Use Shanyao (Dioscorea opposita) and Zizhi (Ganoderma lucidum) as assistant herbs. Beneficial when combined with wine.
(Yinyanghuo), currently known as Dingcao. Abundant in valleys. Goods from Qing region are all old and aged, lacking aroma and flavor, and are unsuitable for use. In May and June...
(Gan Mao? - Context implies a toxic herb like Banmao based on description) Sweet, pungent, slightly warm, slightly toxic. Wash with clear water, scrape off the skin with a bamboo knife, soak in rice wash water to remove red juice, mix with wine and steam, then sun-dry for use. Contact with iron vessels or cow's milk will cause gray hair.
(Salty/Bitter Herb?) Salty, bitter. Select black and moist specimens. Steam and sun-dry with layers of cattail grass between them. Do not contact copper vessels; doing so damages the throat and causes blindness. Averse to Huangqin (Scutellaria baicalensis), Gan Dazao (Jujube), Shanzhuyu (Cornus officinalis); antagonistic to Lulu.
(Sweet/Sour/Bitter Herb?) Sweet, sour, bitter, cold. Suitable for raw use; ineffective when heated. Averse to Maidong (Ophiopogon japonicus). Subdues Dansha (Cinnabar), Xionghuang (Realgar), Liuhuang (Sulfur). This herb is named "Wai Lie Mu" (Crooked Column Tree), which grows tall.
(Bitter Herb?) Bitter, neutral, slightly warm. Moisten with wine, lightly bake. Averse to salt water; antagonistic to Lulu.
(Sweet/Bitter/Salty Herb?) Sweet, bitter, salty, cold. Tender ones that are purple and stain hands are excellent. Remove roots, use only the downy parts.
(Bitter Herb?) Bitter, warm. Beneficial when combined with wine. Flowers, seeds, stems, and leaves are used together.